Bloody Butcher Cornbread

Even though Bloody Butcher sounds like a nickname for a slasher pic villain, it refers to a type of red heirloom corn that has been grown in the United States since 1845. The corn’s Virginia ties make it a perfect fit for chef Jeremiah Langhorne’s Mid-Atlantic restaurant. The griddle-cooked corn bread, served in a cast-iron skillet, is more savory and dense than what many of us are accustomed to.